REDUCTION OF LOSSES DURING PROCESSING OF LARGE-FRUITED BUCKWHEAT GRAIN

XTMZXO

Abstract

The main quality indicators of buckwheat grain, affecting the yield and quality of kernel groats, are coarseness, uniformity, high kernel content and ease of husking. The currently used technology of buckwheat grain processing into groats is calculated on grain with low coarseness, as large-fruited grain is not widely distributed. Therefore, it is expedient to study the process of processing of large-fruited grain and the evaluation of yield and quality of the produced groats. This approach is determined by the fact that the yield of kernel groats and productivity of the shop for grain processing depends on many indicators of grain quality, coarseness, uniformity in size, kernel content and ease of separation of its shell. The main losses in the processing of large-fruited grain occur at the stage of grain husking in the form of crushed kernel and flour. For such grain by the method of sieve analysis was determined fractional composition as well as the size of the sieve cells, on which selected groats kernel of each fraction. That allowed to reduce the number of passes through peeling systems, improve the organoleptic characteristics of groats and increase by 1.2 % the coefficient of kernel utilization. The analysis of coarse grain processing allows us to assert that separate processing of coarse grain is economically justified. The purpose of this work is to evaluate the influence of buckwheat grain coarseness on yield and quality of groats.